Reddit Reddit reviews Granite Ware Enamel-on-Steel Canning Kit, 9-Piece

We found 5 Reddit comments about Granite Ware Enamel-on-Steel Canning Kit, 9-Piece. Here are the top ones, ranked by their Reddit score.

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Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
9-piece canning kit includes 21-quart canner, canner lid, 7-jar rack, 9-inch colander, lid wrench, funnel, tongs, jar lifter, and magnetic lid lifterDurable enamel-on-steel construction heats quickly and efficientlySide loop handles help ensure safe, secure transport; coated stay-cool tool handlesDomed lid with loop handle helps trap in heat for faster boilingSafe to use on both gas and electric stovetops; hand washNote: Do not use on glass cooktops (does not have a flat bottom)
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5 Reddit comments about Granite Ware Enamel-on-Steel Canning Kit, 9-Piece:

u/[deleted] · 6 pointsr/Canning

> Is that last step for long term canning purposes?

Yes. Because you haven't processed the relish means you need to keep it refrigerated.

Here is a link that explains how to process in a waterbath canner: http://nchfp.uga.edu/publications/uga/using_bw_canners.html

It looks like you already have the right jars for it, and maybe you have lids as well (when canning, always use NEW lids - don't reuse old ones!). Other than that you just need big pot of boiling water and and rack for holding the jars off the bottom of the pot. A jar lifter might be a nice accessory also.

Some amazon links: Pot and rack only, Pot, rack and accessories.

u/remynwrigs240 · 1 pointr/Canning

http://www.amazon.com/gp/product/B002KHN602/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 Cheapest set that I could find. I have it and have used it once. Seems pretty good for the price.

u/Squirrelslayer777 · 1 pointr/BackyardOrchard

TL;DR: pear butter recipe and canning instructions, and equipment list.

Make pear sauce. Basically cut the pears up, have a pan going to heat them up until they're soft and use an immersion blender or blender or food processor to pulverize it. You can use most of the pear, cut out the rotten stuff, and anything else that's nasty.

Fill your crockpot up with water, measure how much it takes to fill it up. Now, take a 1 cup measuring cup and measure with a ruler what the water level is after removing each cup. That's the technical way to do it, it can take a while to do it. Why you're doing this is because you're cooking your butter down to half it's volume. So if you start out with 14 cups of pear sauce, you'll want to end up with 7 cups of pear butter. If you know what the different levels are, it makes it a lot easier. Crock-Pot walls aren't straight, that's why you use the water to measure it.

Stir 2 tsp cinnamon and 1/2 tsp ginger (I usually double or triple, or more, the cinnamon and ginger) into some sugar (like 1/4 or 1/3 cup), then mix it into the pearsauce. Using the sugar keeps the spices from sticking together in clumps when added to the fruit. Start with the crock on LOW if it will be going overnight, or on HIGH if you are starting in the morning and will be around to stir the sauce. Remember, you DON'T USE THE LID on the crock pot. Depending on your pears, you might need to add more sugar, but usually not. I think this normally is what I put in about 20ish cups of sauce.. I honestly can't remember. I just put "enough" in, and I've never had to much. It's a taste thing, I like stronger cinnamon and ginger flavor.


Pull out enough foil to go completely around the crockpot, plus enough to join the two ends together by folding them over together a few times. The bottom of this collar will be crimped around the rim of the crock so the rest of it sticks up about 10" above the crock, which should give enough protection from splatting that will happen later as the sauce thickens into butter. When the sauce is first cooking, I often put some creases in the collar to make the hole at the top somewhat smaller to keep more heat in, maybe a 5-6" opening. Just open it up when you need to stir & scrape edge, then close it up a bit. The longer the sauce cooks, the more often you will need to scrape the sides & stir. I usually just stir the thickened stuff from around the rim back into the rest, unless it goes too long & smells scorched. If you scorch it, just be careful not to scrape it off into the butter.


The total time will depend on 3 things: the juiciness of your pears, how long you cook on LOW vs HIGH, and how thick you like your pear butter. As a rule of thumb, plan on cooking the sauce down to about half of the starting amount, but check the consistency before that & stop when you like it. You can put a tablespoon full on a saucer and put it in the freezer for a few minutes to chill it, as it thickens up somewhat when cooled.


I usually plan  on 12 to 18 hours total cooking time, with maybe 8 of that on LOW. If you are doing it only in the daytime & have it on HIGH the whole time, it could be faster.         IF you get it cooked down to the right consistency but can't can it immediately, you can take the collar off, stir well, put the LID ON and set on LOW or KEEP WARM till you are ready.


Water bath canning is the way to go, processing for 10 minutes for either pints or half-pints. Headroom on the jars should be 1/2".


This is the same recipe I use for Apple butter, sometimes you need to add some more sugar. It depends on what kind of apples you use. Also, the pear butter will get very brown by the end, that's ok.


For the water bath canning. It's super easy. Get a water bath canner. It's basically a big pot with a rack in it. Walmart should have it, Amazon, garage sales, or little hardware stores (like ace, do it best, etc). It should be about $20 if you buy it new.

For fruit butters, pint jars are best, but it's a preference thing. If you want to give them away as gifts, maybe use the 6oz jelly jars. It's up to you. Ball is the gold standard. Again, Walmart, Amazon, the same hardware stores as the canner. They're usually significantly cheaper at garage sales. The jars and rings are reusable, lids are not.

Fill your water-bath with enough water to cover your jars by about an inch. Submerge the empty jars and heat up the water. I like to use hot water to fill the canner, cause it takes a little less time to get it to boil. Once it's boiling set a timer for 10 minutes and keep it boiling. Do the same for your lids, but in a small saucepan.

Once it's boiling, remove your jars and dump out the water that's in them. Put the jars on the counter, I put a towel down, and a wire cooling wrack on top of that. There's a few tools that you can get that help with this. )I'll post Amazon links at the bottom of this.) Fill the jars with the hot pear butter with 1/2" headspace (this means 1/2" from the rim). Minimize air bubbles, you can use a clean spoon to stir the air bubbles out out. Take a damp paper towel and wipe any butter off the rim Place a sterilized lid on each jar, put a ring on, hand tight. Place filled jars back into water bath.

Bring water back back up to boil and let boil for 10 minutes. Remove jars from canner and place back onto the cooling wrack. Once they're cool, check to make sure they're all sealed by seeing if the lids pop. This is the button, like on pickle jars, when they're unsealed it sounds like a clicker, when they're sealed, they're pulled down. They may seal right when you take them out of the canner, you'll hear them pop, some may take a few minutes though. If they're sealed, you can take the rings off, and they are shelf stable (we've had stuff still good over a year later). If any aren't sealed, just put them in the fridge once cooled off and eat it first.


It's not that hard to do, I'm just trying to be detailed.


Now for the promised links.

Ball Blue Book Guide To Preserving, 37Th Edition https://www.amazon.com/dp/B00OEJZSNW/ref=cm_sw_r_cp_apa_i_905HDbGDP5GWY

This is basically a canning Bible, it's a good resource if you're wanting to learn more about canning. Lots of recipes. It's important to get your recipes from official sources, usually you don't want to get recipes from random strangers off the internet until you know what is normal. You don't want to put yourself into a situation where you process something in an unsafe manner. I can tell you that the Apple/pear butter recipe I gave you is safe, and can be compared to other official ones if you want to independently verify it.


Tools:
Granite Ware Enamel-on-Steel Canning Kit, 9-Piece https://www.amazon.com/dp/B002KHN602/ref=cm_sw_r_cp_apa_i_945HDb278TD1T

Ball 40801 Golden Harvest Mason Regular Mouth 8oz Jelly Jar 12PK 'Vintage Fruit Design', RM 8 Oz, Clear https://www.amazon.com/dp/B00YCX4SJ0/ref=cm_sw_r_cp_apa_i_I55HDbM3YGXNN

Norpro Canning Essentials Boxed Set, 6 Piece Set https://www.amazon.com/dp/B0000DDVMH/ref=cm_sw_r_cp_apa_i_d65HDbNK2VGJX

Out of the "essentials kit" really the funnel and jar grabber tongs is the only thing that you'll need.



If you have any other questions, feel free to pm me or ask on this post. My wife and I have taught a lot of people how to can a lot of different things, it's a skill we really enjoy passing on.

Also, if you buy jars new, they usually come with rings and lids. If you do this again next year and are buying new lids, just make sure you are paying attention to whether or not your jars are "wide mouth" or "regular mouth" those are the two standard lid sizes.

u/ChiperSoft · 1 pointr/pics

> I wouldn't have a clue where to get the equipment

All you need is a really large pot, either with a removable tray or large tongs, and a bunch of jars. Walmart and Target both sell mason jars and canning pots, even in major cities. And of course there's always amazon.

u/biocarolyn · 1 pointr/Canning

When you say "both methods," I'm going to assume you mean water bath canning and pressure canning. So step one is to make sure that you truly want to pressure can, since you need a dedicated pressure canner for that and they aren't super inexpensive. Pressure canning is necessary to preserve most vegetables that aren't pickled in vinegar, as well as meats. Anything with a lower pH, that isn't acidic enough to water bath can. This is because a pressure canner gets hotter than 212degF, so it cans things that are unsafe at that lower temperature.

If you want to start with shelf-stable pickled things, or jams, jellies, or other preparations of fruits, those only require a water bath canner.

My recommendation would be to get one of the water bath canning kits, and start there. One option here on Amazon if you're in the US. I don't know the quality of that kit, but truthfully it isn't a big deal. Other than the pot and rack, most of the items (jar lifter, funnel, magnetic lid lifter, etc.) are of the "this makes your life easier" variety. It is possible to use a folded up towel to pad the bottom of the pot instead of a rack. Any pot deep enough to cover the jars + 2" or so of water can be used. Jar lifter just keeps your hands away from hot water, and tongs or a silicon oven mitt might work too. Magnetic lid lifter gets lids out of simmering water and puts them on the jars. Tongs work too. However, the actual tools all work better, and can also be used in pressure canning.

My other suggestion is to start small. Do NOT try to make a giant batch of 7 or more pints of something, because the volume just makes things harder.

Decide what interests you most- the fun and ability to make really special recipes that you couldn't buy, or the ability to make and store things at lower cost than you can purchase. (For most of us it's a little of both, but usually, you lean one way or the other.) I personally live in a small apartment and enjoy cooking, so I don't have the space to store huge amounts of food, and taste is more important to me than price (within reason of course.) So the sources that you're going to pull recipes depend largely on what you are interested in.

Do you have a favorite food? Something you've been dying to can? Maybe we can point you to a good beginner recipe for that item. :)